WARM CHICKEN MANGO & LENTIL SALAD

SERVES 4 PREP 15 MINS COOK 10 MINS

2 x 250g chicken breast fillets 2 tbsp olive oil 1 garlic clove, crushed 400g can lentils, rinsed, drained ½ cup frozen peas, thawed 425g can mango, drained, sliced 1 red onion, finely sliced

½ cup coriander leaves 12 pappadums, microwaved

DRESSING ¹⁄ cup Greek-style natural 3 yoghurt ¼ cup mayonnaise 1 tbsp Indian curry paste or 2 tsp curry powder 2 tsp lemon juice

1 Heat an oiled chargrill pan on high. Cook chicken 6-7 mins each side until just cooked through. Cover to keep warm.

2 Meanwhile, heat oil in a large frying pan on medium. Cook garlic 1 min until fragrant. Add lentils and peas. Simmer 2 mins.

3 DRESSING Combine yoghurt, mayonnaise, curry paste or powder and juice in a small jug.

4 Pile lentil mixture onto a serving platter. Top with sliced chicken. Scatter over mango, onion and coriander. Drizzle with dressing, then break over pappadums, to serve.